Sweet Potato Brownies with Icing

Yes, I know: “Paleo dessert” is an oxymoron in many people’s minds, but I think that if someone has a hankering for something sweet, or there’s a special event coming up, it’s WAY better to eat that sweet treat in its Paleo form than the alternative.

Having said all that, these rich and chocolaty brownies are AMAZING!! The base for this Sweet Potato Brownies with Icing recipe is actually not a flour, but sweet potatoes, which is why they’re so moist. They don’t taste like sweet potatoes, so don’t worry about that. This recipe was inspired by EatDrinkPaleo hereFor more delicious and Paleo dessert recipes (and hundreds of other FREE Paleo recipes), visit our Paleo Plan recipe center!

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Sweet Potato Brownies with Icing

Servings 12

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 258

carbohydrate 25.1g

protein 3.4g

fat 19.0g

saturated fat 8.9g

cholesterol 31g

sodium 177g

fiber 2.8g

sugar 18.0g



  • 1 large sweet potato(es) peeled and grated or baked and peeled
  • 2 large egg(s)
  • 1 tablespoon(s) vanilla
  • 1/2 cup(s) honey, raw
  • 1/2 cup(s) coconut oil melted
  • 1 tablespoon(s) baking powder
  • 1/2 tablespoon(s) baking soda
  • 1 cup(s) cocoa powder, unsweetened
  • 2 tablespoon(s) coconut flour


  • 1 cup(s) chocolate chips, dark
  • 1/3 cup(s) coconut oil
  • 1 tablespoon(s) vanilla


  1. Preheat oven to 365 F.
  2. Combine the sweet potato, eggs, vanilla, honey, and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and coconut flour and stir. Stir this into the wet mixture until well combined.
  3. Line an 8x8 cake pan with parchment paper. Spread the batter in the pan, and bake for 25-30 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Be careful not to over bake!
  4. All the brownies to cool before removing from the pan.
  5. To make the icing, combine the chocolate chips and coconut oil in a pan on the stove. Heat over low heat until melted and stir in the vanilla. Allow to cool completely (you can put it in the fridge for 15 minutes or so to speed up the process), and then whip with a hand mixer until fluffy. Spread over cooled brownies before slicing. Top with fresh berries for a nice touch!


  1. This recipe came at the perfect time! We have plans this evening at a friends house (just finished our 1st week on the plan) and now I am going to make these to bring! Can’t wait to try them!

  2. Successfully made the brownies. They are excellent! The brownies are a bit fragile, like most paleo bakery goods. My brownies were pretty cake-like, but tasted like brownies. The icing had to be perfectly cooled to work. If the icing is runny it needs to cool more. 15 minutes in the fridge was not long enough, about 25 minutes worked for me. Conversely, over cooling made the Icing harder to spread, but whipping the frosting a bit by hand softened up up perfectly ( it was the outer edge of the icing that got a bit too hard in the fridge at 25 minutes). Definitely a recipe worth trying and I’d make it again!

  3. Omg just made these and Wow! Omg potatoe took forever took shred but well worth it added cacao butter, which is the excess fat of chocolate to the icing for a richer taste and definatly delicious. My boyfriend and I are new to paleo any recipes for banana bread?

  4. I decided to try a few recipes from this site for an office party where several employee’s were actively on the Paleo diet. These are the most incredible brownies- without the icing- that I think I have ever had! SO moist, delicious and sweet. I let everyone eat them BEFORE telling anyone how I made them. We were all happily amazed at the outcome.. Very highly recommend this recipe exactly they way it is! Thank you for posting!

  5. These brownies are amazing!! Great recipe! Just like all of the other recipes we have tried from this site! Very pleased so far!

  6. Came out more like a dark chocolate cake to me. I didn’t mind it, but it was too bittersweet for my boyfriend. Made a basic white icing for his half and that seemed to sweeten it up enough for him. He’s not on a paleo/ gluten-free diet.

  7. Made these last night, came out delicious, I did not use the whole cup of chips for the icing used about a third and unsweetened cocoa. I also used a HUGE sweet potato, so I added another two tbsp. of coconut oil and a touch more of baking powder and little baking soda. I also added a table spoon or organic butter to the mixture while I was blending it. The end result was actually delicious Extremely moist and def. not too sweet. I highly recommend.

  8. Just made these brownies and they came out QUITE delicious and scrumptious and very moist. I had to get creative because I thought I had a whole sweet potato but only had a half of one to use. What I ended up doing was the following to fill the space of the missing sweet potato:
    1 small avocado
    1/2 cup almond flour
    I also gently melted the raw honey and coconut together which made it nice and creamy
    And I thought I had unsweetened cocoa powder, but instead I had ghiradelli’s sweetened baking cocoa powder (oh darn!) and used that…
    The frosting was the coolest part to witness how it truly fluffs up in about 15 seconds once the chocolate, coconut and vanilla reach a certain temperature. I let it cool completely and yes re-fluffed by hand to soften it up.
    I use my hands a lot when cooking and for the application of the frosting, using the warmth from my hands helped to spread it evenly and without breaking apart the brownie over the entire thing.

    I am pretty excited about how delicious this is, and what is really cool about the avocado in it is that there are small hints of green here and there that I personally think looks beautiful.

    Great recipe, thank you so much!!!

  9. I baked the sweet potato in the oven and then just squeezed it out of the skin. Sweeter, creamier and no grating involved. These brownies are my new favourite dessert.

  10. O.M.G. Paleo-newbie, and I can say these are fantastic! They are very moist and somewhat cakey, but they are delicious! They ARE a little less sweet than regular sugar-laden box/store brownies, but I’d trade them for these. Warm and gooey, they are spectacular right out of the oven. I did the ‘nuke and peel’ on the sweet potato, mixed them up with the wet ingredients in my Kitchen Aid stand mixer, then added the dry ingredients mixing just until everything was incorporated. Used a coated stoneware dish to bake them in, oiled it lightly before adding the batter. Fantastic! Even my 3 year old is scarfing hers down! :D

  11. I have tried a lot of the foods on here and have loved them all. My question is after making these awesome brownies how can they be paleo with the coco.

  12. Excellent recipe – thank you :) I halved the honey + 1tsp – perfect for us without the frosting….. and have just made a batch using pumpkin instead of sweet potato – can’t tell the difference :)

  13. Just wondering how big the large sweet potato should be? and is it the orange or the yellow one? does it matter? Thanks :o)

    1. Hi Kirsty,

      Good question! A large sweet potato will be longer than 5 inches and weigh about 8oz or more. Although different varieties of sweet potatoes have different micronutrient profiles, it does not matter which variety/color you use for this recipe.


  14. Geeze, I wish people would say an amount of an ingredient. Do you know how many possible sizes there are for sweet potatoes? Is it really do difficult to say, approximately 11/2 cups, etc?

    1. Jan,

      Aim for a sweet potato that is at least 6 inches long or larger! Hope that helps.

      Aimee McNew, MNT, Certified Nutritionist

  15. These are just so good. I’ve made them about 8 times over the past couple of years. I follow the recipe exactly and they are so stinking good – with or without the frosting. I make 1/2 of the frosting and don’t even use all of that…otherwise it’s too rich for me. The size of the sweet potato doesn’t matter…I’ve made them with one on the small side and one that seemed really big. I also use raw cacao – delicious.

    I cut them into individual brownies and then freeze them all together so I can take one out at a time. They’re perfect thawed and nuked for about 16 seconds. AMAZING!!!

    Thanks so much for all you guys do. It’s appreciated. :)

  16. Have tried a few recipes found these brownies worked out for a change. Added about 3/4 of a cup of walnuts and a tablespoon of shredded coconut to recipe. Very nice. ?

  17. I couldn’t agree more on the sweet potato size issue. You can buy thin sweet potatoes that are about 6″ long, as well as FAT ones, same length. Can you give a guess on the cup measurement?

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